Ikinaridango at Chojuan

IKINARIDANGO, TRINITY OF POTATO, ADZUKI AND DOUGH.

Ikinaridango is local sweets started from Kumamoto area. Potato and smashed adzuki bean are covered with soft and sticky dough. Texture of the dough is similar to Linguine, kind of between mochi and Linguine. Like all other Japanese sweets, sweetness is controlled to emphasize flavor of natural ingredients.

CHOJUAN, FAMOUS IKINARIDANGO MAKER.

Chojuan makes one of the best ikinaridango and well known in Japan. Although they make several kinds of ikinaridango flavors, it is the only kind of their product. If you are going to Kumamoto, make sure to at least try Chojuan's delicious sweet.

Shiro. (White)

10 for ¥1728

The standard of Chojuan. Knowing the basic makes it much better when you taste other ikinaridango.

Kuro. (Black)

10 for ¥1728

Okinawan raw sugar is used, which makes the color of the dough is more of brownish rather than black. Raw sugar has distinctive taste when compared to processed sugar. You'd taste more naturally, more sugarcane. Using the raw sugar also makes the dough more soft and sticky.